Tender cake with sweet cheese and raisins

Name: Tender cake with sweet cheese and raisins - Teodora N.
Ingredients: Shortcrust pastry: 100 g butter / lard 2 cups flour (or more) 2 eggs 1 and a half tablespoons sugar 1 packet baking powder 1 pinch of salt 2 tablespoons lemon juice Filling: 500 g sweet cheese 2 eggs

Dessert - Tender cake with sweet cheese and raisins by Teodora N. - Recipia

The tender cake with sweet cheese and raisins is made from a simple dough based on butter or lard, which is easy to work with and not demanding. After resting in the fridge, the dough is rolled out into two sheets: one for the base, the cheese filling in the middle, and the second sheet on top. Raisins soaked in water with rum essence complete the filling, and the cake is baked until it starts to lightly brown. Quick Info Preparation time: approximately 1 hour and 20 minutes, including 20 minutes for soaking the raisins Dough resting time: 1 hour in the fridge Baking time: 20-30 minutes Estimated total time: approximately 1 hour and 40-50 minutes, excluding cooling time Servings: the number depends on the size of the pieces; the cake can be cut into 10-12 pieces Difficulty: easy Recipe type: homemade tender cake with sweet cheese and raisins Ingredients For the tender dough 100 g butter or lard 2 cups of flour, with the possibility of adding a little more if the dough remains sticky 2 eggs 1 and a half tablespoons of sugar 1 packet of baking powder A pinch of salt 2 tablespoons of lemon juice For the filling 500 g sweet cheese 2 eggs 2 tablespoons of sour cream with 30% fat 4 tablespoons of sugar 1 packet of vanilla sugar 1 heaping tablespoon of semolina 50 g raisins 1 teaspoon of rum essence Warm water, for soaking the raisins Instructions 1. Preparing the dough Place the flour and salt in a large bowl. Melt the butter or lard partially in the microwave, then add it to the flour. Mix everything by hand until you achieve a sandy texture. Add the sugar and mix well. The baking powder is activated with the two tablespoons of lemon juice, then added to the bowl. Incorporate the eggs one at a time, mixing well after each addition. The dough should be non-sticky and easy to form into a ball. If it sticks to your hands, add a little more flour, but do not add it all at once. When ready, wrap the dough in plastic wrap and refrigerate for one hour. 2. Preparing the raisins Place the raisins in a small bowl and pour warm water mixed with rum essence over them. Let them soak for about 20 minutes. Before using, drain them well. 3. Preparing the filling Place the sweet cheese in a bowl. Add the sugar, vanilla sugar, semolina, the two eggs, and the sour cream. Mix gently to obtain a smooth mixture. There is no need to overmix. The filling should just be well combined, without large lumps of cheese. 4. Rolling out the dough After resting for an hour, take the dough out and knead it slightly, just enough to make it easy to shape. Divide it into two equal pieces. Roll each piece into a rectangular sheet. If the dough is too cold and hard to roll out, let it sit at room temperature for a few minutes before continuing. 5. Assembling the cake Place the first sheet in a baking tray lined with parchment paper. Prick it in several places with a fork. Pour the cheese filling over the sheet and spread it as evenly as possible. Sprinkle the drained raisins over the entire surface. Place the second sheet of dough on top and prick it in several places with a fork as well. This helps to release steam during baking and prevents the sheet from puffing up unevenly. 6. Baking Put the cake in the preheated oven. Bake for 20-30 minutes, until the top sheet starts to lightly brown. The time may vary depending on the oven and the thickness of the sheets, so keep an eye on the appearance of the dough. The cake does not need to brown too much. Remove the cake from the oven and let it cool before cutting. The filling is easier to cut after cooling, and the sheets remain better aligned. Why I make this recipe often It is a practical cake when I have sweet cheese on hand and want a simple dessert without complicated techniques. The dough is easy to work with, and the filling is prepared quickly. Additionally, the same base can be used with other fillings, not just cheese and raisins. Tips and variations Tips Add flour gradually, especially if you are using cups of different sizes. The amount can vary slightly, and the most important criterion is the texture of the dough: it should be non-sticky but not tough. The butter or lard should be melted only partially. Do not use them hot, as the dough may become harder to work with. The sweet cheese should be mixed well with the eggs, sour cream, sugar, and semolina, but without excessive beating of the mixture. The raisins should be drained before being added to the filling. If they remain too wet, they can release liquid between the sheets. Do not cut the cake immediately after taking it out of the oven. While it is hot, the filling is soft and may shift. Substitutions Butter can be replaced with lard in the same amount. The choice slightly influences the taste and tenderness, but both options are provided in the recipe. Rum essence is used to flavor the raisins. If you do not want this flavor, the raisins can be soaked only in warm water, but the original recipe includes rum essence. Variations The dough can also be used for an apple filling. Another mentioned variation for the same base is jam mixed with nuts. In the case of variations with other fillings, it is important that they are not too liquid, as the sheets are tender and can become soggy during baking. Serving ideas The cake can be served after it has completely cooled, cut into rectangles. It is suitable both as a homemade dessert and alongside coffee or tea. Frequently asked questions Can I use only butter, without lard? Yes. The recipe allows for the use of either 100 g of butter or 100 g of lard. There is no need to combine them. What should I do if the dough is sticky? Add a little more flour and knead briefly. Flour should be added gradually, as too much can make the sheets tougher and less tender. Is it necessary to soak the raisins? It is recommended, as the raisins become softer and distribute better in the filling. They should be left for about 20 minutes in warm water with rum essence, then drained. Can I put the raisins directly into the cheese mixture? In this recipe, the raisins are sprinkled over the filling spread between the sheets. This way, they are evenly distributed and do not gather in one area. How can I tell if the cake is baked? It is done when the top sheet starts to lightly brown, after about 20-30 minutes. There is no need for it to turn very dark. Nutritional values The values below are estimates and can vary depending on the type of cheese, the choice between butter and lard, the exact amount of flour, and the size of the servings. For one piece, if the cake is divided into approximately 12 servings: Calories: approximately 270-290 kcal Protein: approximately 8-10 g Carbohydrates: approximately 30-35 g Fat: approximately 13-16 g The estimate includes the dough with butter or lard, the filling with sweet cheese and sour cream, sugar, and raisins. A larger portion will obviously have higher nutritional values. Storage and reheating After cooling, store the cake covered in the fridge, especially due to the cheese and egg filling. It can be consumed cold, without reheating. If you prefer it not to be cold, let it sit at room temperature for a few minutes before serving. Reheating is not necessary and can soften the sheets or dry out the dough if done for too long.

Tender cake with sweet cheese and raisins

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